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Walnut Catsup

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 7 ingredients

  1. Cloves
  2. a pound of ginger
  3. Must
  4. two ounces of long pepper
  5. Walnuts
  6. three pounds of common salt
  7. Allspice
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take of the green shells of walnuts one bushel, of common salt six pounds, let them remain for two or three davs, stirring them occasionally, that they may turn black, then press out the liquor, add spices, and boil it.
  2. Take six half sieves of green walnut shells, put them into a tub, mix them well with two or three pounds of common salt, and let the whole stand six days, frequently beating and mashing them, and when the shells have become soft, back them up on one side of the tub, which must also be raised on that side to let the liquor draw clear to the other.
  3. Take this out as fast as it accumulates, and when no more is extracted, simmer what you have drawn off, which will be about six quarts, in an iron boiler, as long as any scum arises, which must be taken away;
  4. then bruise a quarter of a pound of ginger, the same quantity of allspice, two ounces of long pepper, as much cloves, and boil the same with the liquor for half an hour.
  5. When cold, bottle it off, suffering an equal quantity of the spice to go into each bottle.
  6. Fill the bottles quite up, cork them tight, seal them over, and put them into a cool and dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Sieve